I usually use my gaiwan to brew white tea, but still I use a small amount and steep it for longer times. This time I tried actually brewing it gongfu style with a large amount of leaves and short infusions. I also tried some longer infusions just as an experiment, and it still never got bitter or astringent. I’ve come to the conclusion that white tea doesn’t care what you do to it. It’s not delicate or fragile at all despite its reputation. Put whatever amount of leaves you want in whatever brewing device is closest to you and pour whatever temperature water you feel like over it and drink it after a randomly determined length of time and it will taste good.
This particular tea is basically the Keemun of white tea: tangy fruity, wine-like flavors, full mouthfeel (could just be the amount of leaves I used this time), and spicy finish.
Flavors: Autumn Leaf Pile, Cinnamon, Cranberry, Creamy, Dried Fruit, Herbs, Red Wine, Spices, Strawberry, Wood
